Christmas parties are well underway, so it’s that time of the year again when everyone is searching for simple party recipes to make. Try a Minty Fruit Salad with Honey Ginger Dressing, or a Curried Cranberry Walnut Rice, or the recipe I’m featuring here - Flaky Tomato & Cheese Tart.
This Flaky Tomato & Cheese Tart is a tasty, crunchy pastry I enjoy serving at a cozy party during the holiday season. It’s a little messy, with flakes falling onto your plate with each bite, but that makes it fun – still munching long after you’re done with the tart.
To make Flaky Tomato & Cheese Tarts, just roll out some filo sheets, brush with olive oil, and spread feta and mozzarella cheese on top. Then dot it with bright red cherry tomatoes and a few other favorites like mushrooms, asparagus, or thin slices of zucchini. Keep it fun and merry.
Finally, sprinkle with fresh garlic bits, dried basil/ oregano, and red chili flakes (if you want a spicy version). This scrumptious, golden crisp pastry is a guaranteed hit at any Christmas party.
Flaky Tomato & Cheese Tart by Season with Spice
Makes one 4 1/2” x 7” tart
Ingredients:
15-18 Filo sheets*
Olive oil for brushing
1/2 cup grated mozzarella cheese
1/3 cup ricotta cheese or crumbled feta cheese
1 clove garlic – minced
Sprinkling of Season with Spice's Dried Basil Leaves
Freshly ground Season with Spice's Malabar Black pepper, to season
A handful of cherry tomatoes – halved
Red chili pepper flakes (optional)
Method:
1. Preheat oven to 355F.
2. Line a baking tray with parchment paper.
3. Gently roll out the filo sheets and cut into 4 1/2” x 7” sheets.
Lay one sheet on the parchment paper, and then grease it very lightly with olive oil. Place another sheet on top, and very lightly grease again. Continue stacking and greasing them one by one until all 15-18 sheets are used.
4. Fold all the edges in about half an inch to form a border crust.
5. Top with mozzarella cheese, feta cheese, herbs and garlic (and red chili flakes if using). Arrange cherry tomatoes on top. Sprinkle with black pepper.
6. Bake for 20-25 minutes or until golden. Serve warm.
Notes:
For the filo sheets, I used the standard 9” x 14” sheets, and cut them into half. A 4 1/2” x 7” tart is a good size for a one person meal (enjoy it with a side of arugula salad). Or a good size to share between three people as an appetizer.
Makes one 4 1/2” x 7” tart
Ingredients:
15-18 Filo sheets*
Olive oil for brushing
1/2 cup grated mozzarella cheese
1/3 cup ricotta cheese or crumbled feta cheese
1 clove garlic – minced
Sprinkling of Season with Spice's Dried Basil Leaves
Freshly ground Season with Spice's Malabar Black pepper, to season
A handful of cherry tomatoes – halved
Red chili pepper flakes (optional)
Method:
1. Preheat oven to 355F.
2. Line a baking tray with parchment paper.
3. Gently roll out the filo sheets and cut into 4 1/2” x 7” sheets.
Lay one sheet on the parchment paper, and then grease it very lightly with olive oil. Place another sheet on top, and very lightly grease again. Continue stacking and greasing them one by one until all 15-18 sheets are used.
4. Fold all the edges in about half an inch to form a border crust.
5. Top with mozzarella cheese, feta cheese, herbs and garlic (and red chili flakes if using). Arrange cherry tomatoes on top. Sprinkle with black pepper.
6. Bake for 20-25 minutes or until golden. Serve warm.
Notes:
For the filo sheets, I used the standard 9” x 14” sheets, and cut them into half. A 4 1/2” x 7” tart is a good size for a one person meal (enjoy it with a side of arugula salad). Or a good size to share between three people as an appetizer.
5 comments:
As always you had me with the beautiful pictures, but then all of the fresh ingredients and a garnish of garlic bits and red chile made this a must try! It would be my first time using Filo, but it's something I've always wanted to do so this is a great reason to get up and do it. Thanks for the inspiration!!! BTW - speaking of the rice with cranberries and walnuts - I made it and it was marvelous!!!!
Last week I started to defrost Filo sheets but I had to leave the house, so I put them back in the freezer. I feel like it was meant to be because I obviously prefer this savory cheese tart than my original sweet dessert tart. I don't have feta at this moment, but as soon as I grab it, I'm making this!
Hi MJ - I don't use filo sheet very often, but they are quite fun to use and absolutely great for all sorts of sweet & savory pastries. Ah, so nice to know that you tried out the Curried Cranberry Walnut Rice. I'm thinking to make them again tonight:)
You can make both - sweet & savory tarts:) Ricotta cheese is great for this tart as well if you have them in hand.
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